Restaurant Bar Au Petit Tonneau Levallois

A sharing board composed of a variety of charcuterie: dry sausage, mortadella, coppa, cured ham, and terrine. Served with gherkins for acidity.

A bistro cuisine classic: hard-boiled eggs topped with homemade mayonnaise flavored with tarragon. Simple, creamy, and tasty.

A hot soup prepared daily with seasonal ingredients. Ask your server for the flavor of the day.

A rustic meat terrine from the renowned Maison Bobosse. Coarse texture and authentic taste, served with gherkins.

A traditional hot sausage from Lyon, with pistachios. Served with warm potatoes seasoned with oil.

Marrow bone, cut lengthwise and gratinated. The marrow is rich, fatty, and melting, to be spread on toasted bread.

Fresh Italian pasta filata cheese with a creamy center. Served with seasonal roasted vegetables for a mix of freshness and cooked flavors.

Six large snails prepared in a butter, garlic, and parsley sauce, served in a puff pastry crust. A rich and flavorful traditional French starter.

Raw beef, hand-chopped. Can be served seasoned (prepared), plain to season yourself (unprepared), or lightly cooked (pan-fried). Served with fries and salad.

A gourmet burger with beef steak, melted aged cheddar, caramelized onions, and relish sauce. Available with or without bacon.

A matured ribeye steak for extra tenderness, grilled to your liking. Served with gratin dauphinois and pepper sauce.

A massive rib steak to share (approx. 1.1kg), matured and grilled. Accompanied by your choice of sauces and three vegetables.

Tender veal liver pan-fried with garlic and parsley. Served with homemade mashed potatoes.

Duck leg slow-cooked in its own fat, offering crispy skin and meltingly tender meat. Accompanied by sautéed potatoes and mushroom sauce.

Traditional pork offal sausage, known for its strong flavor. Served with old-fashioned mustard sauce and fries.

The special dish of the day, changing according to the market and the chef's inspiration.

Label Rouge quality salmon fillet cooked on a hot plate. Served with purée, vegetables, and a white butter sauce.

Fresh tuna heart, seared on the outside and raw on the inside. Accompanied by a crunchy Asian-inspired salad.

A selection of aged French cheeses. Choose an assortment of 3 or 5 cheeses depending on your appetite.

A creamy and comforting rice pudding dessert, slow-cooked in sweet, vanilla-infused milk.

A rich and creamy dessert made with high-quality Valrhona chocolate.

Pie prepared the same day, with a filling that varies according to seasonal fruits and the chef's inspiration.

Thick and creamy Greek yogurt. Served with your choice of honey or sweet chestnut cream.

A great frozen classic: vanilla ice cream topped with hot chocolate sauce and whipped cream.

A fresh and digestive dessert made of lemon sorbet drizzled with vodka.

A mix of fresh red berries such as raspberries, blackberries, and strawberries, served with whipped cream.

An espresso coffee served with an assortment of miniature desserts to taste everything.

A tea from the Damann Frères house accompanied by a selection of mini sweet pastries.